In 2007, Alan and Debbie Gold purchased a 130-acre property in Woodland, Utah, 45 minutes east of Park City. The property had been a dairy farm over four decades ago, but all that remained was a broken down barn and an open-air hay structure. Continuing the legacy of the land, the Golds decided to create an artisan cheesemaking facility there. After completely renovating the barn and hay structure, as well as building a brand new barn to house their cheesemaking facility, they moved in with their Brown Swiss cows.

Today the Golds produce a range of dairy products as well as soaps and lotions. Focusing on quality rather than quantity, they adhere to a range of sustainable farming practices, such as recycling whey to feed their pigs, supplementing feed grain with spelt wheat from a local distillery, and keeping fertilizer and antibiotic use to a bare minimum. So that the cows are able to roam freely, they never house more than 35 at a time.

Head cheesemaker and gourmet chef Fernando Chavez-Sandoval, known for his creativity and experimentation with new recipes, is responsible for the production of Gold Creek Farm’s line of award-winning cheeses. This parmesan is aged for two years and then smoked in Chavez-Sandoval’s secret blend of wood chips.

Tasting Notes

Hard and crumbly beneath its orange-brown exterior, Gold Creek’s Smoked Parmesan is pungent and earthy, with a hint of smoke that is well balanced both in the nose and on the palate.

Pairings

Pair it with any woodsy cabernet or merlot, and serve alongside cured meats.

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culture is the ultimate publication for those who love cheese. This magazine is devoted to delivering the most innovative, eye-opening stories about the world's many cheeses and cheesemakers. Within each issue, you can travel to gorgeous cheese regions, meet passionate makers and mongers, discover one-of-a-kind recipes, and even learn how to make your own cheeses. Each issue is a resource for readers of any background.